with temperatures here soaring into the high 40's (celsius) I've not been doing too much cooking but did recently make some lemon & strawberry and some Blackberry & coconut muffins which were delicious.
Lemon & Strawberry Muffins
60 ml vegetable oil
120 ml milk
1 lemon, zested and juiced
125 g all-purpose flour
90 g whole wheat flour
3 g salt
3 g baking powder
100 g white sugar
55 g packed brown sugar
155 g chopped fresh strawberries
- Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper liners.
- In a bowl, lightly beat together the oil, milk, egg, and lemon juice. In a separate bowl, mix the lemon zest, all-purpose flour, whole wheat flour, salt, baking powder, white sugar, and brown sugar. Mix strawberries into the flour mixture. Stir in the oil mixture just until moist. Fill muffin cups about 3/4 full with the batter.
- Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool 10 minutes before removing from the muffin tin.
Blackberry & Coconut Muffins
2 1/2 cups
(375g) self-raising flour
90g butter, chopped
1 cup (220g) raw sugar
1/4 to 1/2 teaspoon mixed spice
1 1/4 cups
1 egg, beaten lightly
1/3 cup (30g) desiccated coconut
150g fresh or frozen raspberries
2 tablespoons shredded coconut
Preheat oven to moderately hot. Grease 12-hole (1/3 cup/80ml) muffin pan.Place flour & mixed spice in large bowl, rub in butter. Stir in sugar, buttermilk, egg, desiccated coconut and blackberries until just combined; do not over-mix.
Divide mixture among holes of prepared pan; sprinkle over shredded coconut. Bake in moderately hot oven about 20 minutes. Stand muffins in pan 5 minutes; turn onto wire rack to cool.